Instructions: Trim the woody ends from the asparagus spears then lay the asparagus in the large roasting tin. Spoon aver 4 tbsp of the olive oil and shake lightly to mix.

Hang the roasting tin from the second set of runners in the roasting ovenand cook for 10 to 12 minutes or until the asparagus is just tender shaking gently halfway through cooking.

Allow to cool.

To serve spoon the remaining olive oil over the asparagus and sprinkle with the lemon juice.

Season with coarse sea salt and freshly ground black pepper and toss lightly. Serve with rocket leaves and lemon wedges.

Sprinkle with finely pared shavings of parmesan if liked.

roasting is a great way to cook asparagus. There is no water added so the true flavour of the vegetable is not diluted and the asparagus remains crisp. The cooking time applies to stalks of medium thickness. plump asparagus stems should be cooked for longer and their stalks may require peeling.

Serves 4

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